Preheat oven to 160°C, wash the tomatoes and arrange them in a baking dish, season them with extra virgin olive oil, salt, pepper and plenty of oregano.

Cut garlic finely and scatter over tomatoes. Bake for one hour, until they are wrinkled but still of a nice bright red.

While tomatoes are in the oven, bake the eggplant as well, cut in half lengthwise, pricked and sprinkled with a little olive oil. Bake for about 45 minutes, until it is soft and well cooked.

Remove it from the oven and scoop out the flesh with a spoon.

Cut the flesh with a knife and reduce it to small pieces, mix everything with the ricotta and sour cream. Season with olive oil, salt, pepper and oregano and set aside.

Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the oregano, salt and pepper.

Beat the egg with two tablespoons of cold water and mix into the flour: knead until it forms a soft and elastic dough. Wrap in clingfilm and chill for 30 minutes.

Use to line a a tart tin, prick the base with a fork and chill again for 15 minutes. Preheat oven to 200°C.

Line with foil or baking parchment, then fill with baking beans. Bake blind for about 10 - 12 minutes.

Remove the foil and baking beans and return the pastry case to the oven for a further 5 - 7 minutes to dry out completely. To prevent pastry from becoming soggy from the filling brush the blind-baked case with beaten white egg and bake again for 5 - 10 minutes until set and shiny.

Once cold, remove the case from the baking tin and pour the ricotta and eggplant mixture in, then arrange the roasted tomatoes over the surface.

Sprinkle with roasted tomatoes juice and olive oil. Serve as appetizer or as a main dish, with a rocket and tomatoes salad.